Newsletter February
Chef Luis Martinez from Instituto Mariano Moreno visited ESDAI
Thanks to the Institut Paul Bocuse Worldwide Alliance, Chef Luis Martinez from Instituto
Mariano Moreno went to Mexico and shared his know-how with ESDAI students last
January. Passionate about Colombian cuisine, Chef Luis Martinez was proud to realize
culinary demonstrations and speak about Colombian food and culture. His main objective
was to promote traditional cuisine and the importance of rescuing it. He gave ESDAI
students advice and showed them some technics by valorizing the importance of local
ingredients and respect of natural products. Among the most popular Colombian recipes,
Chef Luis Martinez decided to cook Sancocho, Encocado de pescado and Esferas de pipian.
Proud of his country, Chef Luiz Martinez presented ESDAI students anecdotes on Colombian
“My goal is not only to cook a
Colombian dish and share technics,
it is also to valorize culture and
show that beyond each cuisine
there is something particular.”
Chef Luiz Martinez
gastronomy, culture and traditions. This tasty exchange between Institut Mariano Moreno
and ESDAI was definitely a success, regarding the satisfaction of students and teaching staff.
“I truly want to congratulate Chef Luis Martinez for his wonderful work realized during his
th
th
stay at Mexico from January 19 to January 30 . Interviews and press articles published in
newspapers after his coming were eye-catching. I also want to thank him for his joy, behavior
and patience. In these moments, we are even prouder to be part of the Worldwide Alliance”.
Marcela Gonzalez – ESDAI
A graduate and a student of
USFQ participated
to Bocuse d’Or Latin America
Graduate of Universidad San Francisco de Quito, Erick Dreyer got the opportunity to
participate to the Bocuse d’Or Latin America on February 11th and February 12th.
Held during Sirha Mexico in Mexico City, the culinary competition gathered 8 chefs
representing 8 countries from Latin America. Among these countries, mention might
me made for Argentina, Brazil (with Giovanna Grossi, Alliance Alumni 2012),
Colombia, Chile, Costa Rica, Guatemala, Peru and Uruguay.
Erick Dreyer worked with David Chacon as his assistant, also known as junior chef. David Chacon is currently enrolled in
the Culinary Arts program delivered by Universidad San Francisco de Quito. Both received same education and truly share
passion for cuisine and food. Erick and David were proud to work as a team and represent Ecuador in the continental step
of this famous worldwide competition. In order to do their best on the D-day, they prepared themselves for months and
trained intensely together. From November 2015 to January 2016, they participated to several local contests to improve
skills and understand each other way of work. They did their best during the finals in Mexico City but
did not reach the podium. However, their efforts were rewarded and made the team accomplish a
great position in the scoreboard. Jury congratulated them, giving them words of courage and
motivation for their excellent performing. Huge congratulations to them!